Cooking with Herbs
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URBANherbal

Fresh Herb BRINED Turkey
            Makes 15- 20 servings

This recipe only works with turkeys that are fresh. Self basting, frozen, and kosher turkeys have already been salted.

You will need a large container, big enough to hold this size turkey and brine. A six gallon stock pot or larger should work.

To estimate the amount of brine you will need to place the turkey in the pot and measure in enough cold water to cover the bird completely. The portions in the recipe are for 2 gallons of water, but the amount of brine can be adjusted as needed. For each 2 quarts of water, use 1/2 cup kosher salt, and 3 teaspoons each rosemary, thyme, and sage, and 1 tablespoon each marjoram, celery seeds, and peppercorns.

The turkey must be chilled during brining and kept below 40 degrees.

The night before roasting, rinse the turkey inside and out with cold water. Use the turkey neck & giblets to use in gravy.

In your large stockpot mix in the 2 gallons of cold water with the salt and herbs and stir until the salt dissolves. Place the turkey in the pot. Cover and place in the refrigerator overnight.

Position a rack in the lower third of the oven and preheat to 325 F.  In a small bowl, mix the onion, carrot, and celery.

Remove the turkey from the brine and rinse well, inside and out. under cold running water. Pat the skin and cavities dry with paper towels. Turn the turkey on its breast. Loosely fill the neck cavity with the onion mixture. Using a thin wooden or metal skewer, pin the neck skin to the back.Fold the turkey's wings behind the back or tie to the body with kitchen string.

Place the turkey, breast side up, on a rack in the roasting pan. Rub all over with the butter. Tightly cover the breast area with aluminum foil. Pour 2 cups of the turkey stock into the bottom of the pan.

Roast the turkey, basting all over every 30 minutes with the juices in the bottom of the pan.Lift up the foil to reach the breast area. Roast and keep basting until a meat thermometer inserted in the thigh area, but not touching a bone reads about 180 degrees F, which should be about 4 1/2 hours. If the dripping evaporate add more turkey stock. Remove the foil the last 45 minutes to hour to allow the breast to brown.

Transfer the turkey to a large serving platter and let it stand for at least 20 minutes before serving.

Homemade Turkey Stock

A. Chop the wings and neck into 1 1/2 - 2 inch pieces  Also using a sharp knife cut away any membranes from the giblets.

B. In a large stock pot, heat the oil over medium  to high. In batches, add the turkey wings, neck and giblets, turning and cooking until golden brown. It should take about 10 minutes. Transfer to a plate. Add the onion, carrot and celery to the pot and cook, stirring often., until tender. It should take about 7 or 8 minutes.

C. Return the turkey to the pot. Add enough cold water to cover the turkey by 2 inches. Bring to a boil, skimming off the foam that rises to the top. Add the herbs and peppercorns. Reduce to a simmer for about 6 to 12 hours adding more water to keep the bones covered.

D. Strain the stock through a colander into a large bowl. Let stand for about 5 minutes, then skim off the clear yellow fat that rises to the surface. If desired remove the giblets and neck and let cool and then chop and get the meat off the neck to use in making a gravy. Cool the stock completely and refrigerate or freeze. If frozen in an airtight container it can keep up to 3 months.

Sage Pesto
 Try this pesto on crackers and bread as a great snack for Thanksgiving or anytime!

Combine the sage, parsley, garlic, cheese, and nuts in a food processor. Process to mix. With the food processor running, slowly add the oil. Season to taste with the salt and pepper. Put in bowl and serve with crackers, bread and small pieces of toast.